Preheat oven to 180c. Prepare a round springform pan with parchment paper.

In a large bowl, cream together the butter and sugar and ricotta cheese until smooth using an electric mixer. Add in the eggs one at a time and then add lemon zest, lemon juice and vanilla extract. Mix well until all combined.

In a separate bowl whisk together the flour, baking powder and salt, making sure it’s combined. Gradually add in the dry ingredients to the wet, beating until just combined.

Pour the batter into the prepared baking tin, spreading the mixture evenly. Place into the oven to bake for 45-50 minutes or until a knife in the centre comes out clean.

Allow the cake to cool in the pan for 5-10 minutes and transfer to a wire rack to cool completely before slicing.